In a small storefront on Union Avenue and West 23rd Street in South Los Angeles sits Everytable, a new grab-and-go restaurant that opened July 30.
Inside, dozens of meals prepared by chef Craig Hopson — who a few years ago was cooking at the lauded New York City restaurant Le Cirque — fill the shelves, waiting to be microwaved. There’s a Jamaican jerk chicken dish, made with coconut rice, beans, kale and plantains; a bowl of spaghetti squash and turkey-quinoa meatballs, designed to be a kids meal; and a Puebla chicken tinga, a version of the classic Mexican dish made with chipotle sauce, a blend of grains and chayote-roasted onions and peppers.
At the new restaurant, each of these dishes is priced around $4. And when Everytable opens in downtown L.A. later this summer, these same bowls will cost around $8. This is the Everytable model.
Everytable is a new concept designed to feed every community. Diners can walk in, grab a prepared meal and either heat it up with available microwaves and eat it at the restaurant, or take it away to eat at home. Everything is priced to be affordable to everyone, regardless of income.
There are plans to open an Everytable in Boyle Heights, Inglewood, Compton, Santa Monica, West Hollywood and other L.A. neighborhoods.
The restaurant is opening in the middle of a growing effort to bring accessible, healthful food and food education to low-income areas of Los Angeles.
Started by business partners Sam Polk, an ex-Wall Street hedge fund trader, and David Foster, a former private equity executive, Everytable uses a variable pricing model. Translation: Food will be priced based on the neighborhood.
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